Season: July to August. Historically, sweetened vinegars were valued for their medicinal qualities and were typically used to relieve coughs and treat fevers and colds. During the nineteenth century, raspberry vinegar in particular was recommended as a refreshing tonic to overcome weariness. But fruit vinegars have a multitude of culinary uses too, and I certainly wouldn’t want to be without a bottle or two in the kitchen. Use raspberry vinegar on salads–either neat or blended with olive oil. I also love it trickled over goat’s cheese, crepes, and even ice cream. You’ll also find that a spoonful adds a lovely piquancy to savory sauces. For a revitalizing summer drink, mix a couple of tablespoonfuls of raspberry vinegar with soda or tonic water and add ice. The fruit for a vinegar needs to be gathered on a dry day. If the fruit is wet, it will dilute the vinegar and adversely affect its keeping quality.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.